Name: Fish with Quinoa Salad & Green Hummus
Total time: 35 min
Yield: 4
Ingredients: ⅔ cup (135g) tri-coloured quinoa, rinsed well; 500g skinless boneless blue-eye trevalla fillets; 2 tsp olive oil; 1 cup flat-leaf parsley leaves, chopped; 1 cup coriander leaves, chopped; 1 cup mint leaves, chopped; 1 tsp ground sumac; 2 fresh long green chillies, seeded, chopped finely; ½ cup (130g) hummus; ¼ cup (60ml) lemon juice; 200g trimmed watercress; 200g cherry tomatoes, halved; 1 small Lebanese cucumber (100g), halved lengthways, sliced thinly; ⅓ cup (50g) pomegranate seeds; 1 tbsp pomegranate molasses

VMG Recipes